Sumac-Scented Chickpea and Eggplant Mezze

A delightful blend of eggplant and chickpeas accented with tangy sumac, this simple mezze is bursting with Middle Eastern flavors.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by dicing the eggplant into small, even chunks. This ensures they'll cook uniformly. Pat the pieces dry with a paper towel to remove excess moisture, which will help them crisp up when cooked.
2. 2.
   In a large skillet, heat the olive oil over medium-high heat until it shimmers. Add the diced eggplant in a single layer, ensuring not to overcrowd the pan. Fry until the eggplant becomes golden brown and tender, about 6-8 minutes. Stir occasionally to prevent sticking, adjusting the heat as necessary to avoid burning.
3. 3.
   Once the eggplant is ready, add the chickpeas to the skillet. Continue to cook for another 3-4 minutes, stirring occasionally, until the chickpeas are warmed through and begin to take on some color. This slight browning adds a layer of flavor and texture.
4. 4.
   Sprinkle the sumac evenly over the eggplant and chickpeas. Sumac offers a tangy flavor that balances the richness of the dish. Stir to combine and allow the spices to infuse for another minute. Taste and adjust seasoning with salt as needed. If the dish seems too oily, briefly drain it on a paper towel-lined plate before serving.
5. 5.
   Serve the mezze warm or at room temperature. If desired, you can garnish with fresh herbs like parsley or cilantro for added freshness. For a heartier meal, serve this alongside warm flatbread or over a bed of couscous.